What is the difference between baking cupkakes with powder and without powder?

You're likely referring to the difference between baking cupcakes with baking powder and baking soda. These are two common leavening agents that create the airy texture we love in cupcakes, but they work in different ways:

Baking Powder:

* Contains both an acid and a base. This means it reacts with moisture and heat to produce carbon dioxide gas, causing the batter to rise.

* Works best in recipes that don't contain acidic ingredients. This is because the acid is already present in the baking powder.

* Usually used in recipes like vanilla cupcakes, carrot cake, and banana bread.

Baking Soda:

* Requires an acidic ingredient to activate. This could be buttermilk, brown sugar, lemon juice, or even cocoa powder.

* Creates a more pronounced rise and a slightly chewier texture.

* Typically used in recipes like chocolate cupcakes, red velvet cupcakes, and gingerbread cookies.

Without Either:

* Cupcakes will be dense and flat. This is because there's nothing to create the air pockets that give cupcakes their light texture.

* You'll get a "cake" that is more like a bread.

Here's a summary of the differences:

| Feature | Baking Powder | Baking Soda | Without Either |

|--------------|-------------------------------------------|-----------------------------------------------|------------------------------------------|

| Activation | Reacts with moisture and heat | Needs an acidic ingredient to activate | No leavening |

| Texture | Light and fluffy | More pronounced rise, slightly chewier | Dense and flat |

| Recipes | Vanilla cupcakes, carrot cake, banana bread | Chocolate cupcakes, red velvet, gingerbread | Not recommended for cupcakes |

In short: Baking powder and baking soda are essential for fluffy cupcakes. Choosing the right leavening agent depends on your recipe and desired texture.